I don’t usually like to make big bold statements about how wonderful my baking/cooking is, but these cupcakes are delicious and if you don’t think so, you’re wrong. I started with the Cupcake Project’s ultimate vanilla cupcake recipe, added/removed a couple of ingredients, and infused the butter in the recipe with the delightful Forever Nuts and Big Apple* teas from David’s Tea. The result is a light and fluffy, perfect-for-autumn cupcake.
* I used Big Apple, but I can’t find it on the David’s website anymore, so possibly it was seasonal. They do have Sweet Apple Cider tea as part of their fall collection, and I’m pretty sure that would give you the exact same flavour.
- Tea cups
- Icing of your choice — I used a store-bought vanilla.
- 3 generous Tbsp each of Big Apple/Sweet Apple Cider and Forever Nuts teas from David’s Tea
- 1 cup sugar
- 1 Tbsp vanilla essence
- 1 tsp cinnamon
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 2 large eggs
- 1/3 cup full fat sour cream
- 1/4 cup vegetable oil
- 2/3 cup whole milk
Start by making your tea-infused butter. Some of your butter will get trapped in the tea leaves, so you need more than your recipe calls for. The original cupcake recipe on The Cupcake Project calls for 1/4 cup of butter, and I found I needed to start with double that amount to end up with 1/4 cup post infusion.
So. Put 1/2 cup of butter into a saucepan on low heat. When the butter is melted, add the tea. Heat and stir for about five minutes, and then take the saucepan off the heat. Leave the mix to stand for about 10 minutes. Read more about infusing butter with tea on The Cupcake Project.
Drain the butter from the tea leaves using a sieve. You’ll need to push reasonably hard on the leaves to get as much of the butter as possible.
Preheat your oven to 175 C (350 F). In a bowl mix together the flour, baking powder, baking soda, salt, sugar and cinnamon. Then add the butter (which will look a bit gross…) and mix for about three minutes. The original recipe says to use a mixer on medium-low speed. I used a whisk, which is more labour-intensive but worked just fine. You should end up with a crumb texture.
In a separate bowl, whisk together the eggs, sour cream, vegetable oil and vanilla essence, and then add the wet mixture to the dry mixture and stir until they’re just combined. Then, slowly add the milk as you continue to stir. The batter ends up being very liquidy.
Pour your batter into your cupcake tray and bake for about 14 minutes, or until you can stick a toothpick into a cupcake and have it come out clean.
Leave the cupcakes to cool for 5-10 minutes and then remove them from the tray. Leave them to cool completely before putting them into your tea cups for serving. Put your icing into a ziploc bag, snip off one corner and pipe a spiral of icing on top of each cupcake. Smooth out any rough patches with the back of a spoon and voila! All done! Serve with some cute little teaspoons and… some tea, perhaps?